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Kima

Crockpot Turkey Breast

This Crockpot Turkey Breast is an easy, foolproof way to make tender, juicy turkey with minimal effort. A flavorful herb butter made with garlic, fresh sage, thyme, rosemary, orange zest, and warm spices keeps the turkey moist and delicious as it slowly cooks. It is perfect for Thanksgiving, Christmas, holiday dinners, or an easy family meal.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American, Keto
Calories: 287
Ingredients Equipment Method Notes

Ingredients
  

Crockpot Turkey Breast
  • 4-7 pounds turkey breast boneless or bone-in
  • 5 tablespoons salted butter softened
  • 1 tablespoon garlic minced
  • 1 tablespoon fresh sage finely chopped
  • 1 tablespoon fresh thyme finely chopped
  • 1 tablespoon fresh rosemary finely chopped
  • 2 teaspoons kosher salt
  • 2 teaspoons orange zest
  • 1 teaspoon paprika
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon black pepper
  • 3/4 cup chicken broth

Equipment

  • 6-8 quart slow cooker
  • Small mixing bowl
  • Paper towels
  • Instant-read meat thermometer

Method
 

Prepare the Turkey
  1. In a small bowl, combine the softened butter, minced garlic, chopped sage, thyme, rosemary, orange zest, kosher salt, paprika, onion powder, garlic powder, and black pepper until well blended.
  2. Pat the turkey breast thoroughly dry with paper towels.
  3. If using a skin-on turkey breast, carefully loosen the skin from the meat without tearing it. Rub a portion of the herb butter underneath the skin.
  4. Rub the remaining herb butter evenly over the outside of the turkey breast.
  5. Place the seasoned turkey breast into a 6-8 quart slow cooker.
  6. Pour 3/4 cup chicken broth into the bottom of the slow cooker around the turkey. Avoid pouring the broth directly over the turkey so the herb butter remains in place.
Slow Cook
  1. Cover and cook a 4-5 pound turkey breast on LOW for approximately 6 hours.
  2. For a larger 6-8 pound turkey breast, cook on LOW for approximately 8 hours.
  3. Check the thickest part of the turkey breast with an instant-read thermometer. The turkey is fully cooked when it reaches an internal temperature of 165°F (74°C).
  4. Remove the turkey breast from the slow cooker, allow it to rest briefly, then slice and serve warm.

Notes

Cooking time depends on the size and thickness of the turkey breast. A 4-5 pound turkey breast generally takes about 6 hours on LOW, while a 6-8 pound turkey breast may take approximately 8 hours.
Always use the internal temperature rather than cooking time alone to determine doneness. Turkey should reach 165°F (74°C) in the thickest portion.
Pour the chicken broth around the turkey rather than directly over it so the herb butter is not washed away.
The exact number of servings will depend on the size of the turkey breast.
Nutrition information provided for the original recipe lists approximately 287 calories and 0.5 g net carbohydrates per serving.